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Production of processed cheese using cheddar cheese and cheese base 2. production of a cheese base from skim milk powder



Production of processed cheese using cheddar cheese and cheese base 2. production of a cheese base from skim milk powder



Milchwissenschaft 46(8): 495-499



Cheese base was produced successfully from reconstituted skim milk powder that had been ultrafiltrated/diafiltrated to reduce the lactose content. Slight protein losses (0.26 to 0.44%) were observed during the concentration stages. During de-wheying and curd texturizing the protein content in the whey was 3.4% but since the volume of whey removed was small, the overall protein loss was similar to that in cheese whey. The gross compositional quality of cheese base was as follows: 45.6% total solids 37.4% protein, 4.7% ash, 3.5% lactose and 5.3 pH. The microbiological quality of cheese base was excellent (i.e. coliform negative at 101 and low count for yeast, moulds and spore-formers) indicating the sanitary condition during processing. Accelerated cheese ripening by using Savorase-A was achieved after two weeks storage at 10.degree. C were the glycine equivalent was similar to matured Cheddar cheese.

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